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Rhubarb Crumble


 Prep Time | 25 minutes
 Cooking Time | 40 minutes
 Serves | 8 people

Our Notes

Use any fruit in season!
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For the crumble:
150g GF Multi-purpose Flour Mix
100g Butter (cold, diced)
90g Caster Sugar
70g GF Porridge Oats

For the filling:
400g Rhubarb
75g Caster Sugar
2 tsp Cornflour (optional)


  1. Preheat oven to 200°C/400°F/Gas Mark 6. Prepare and grease an ovenproof dish.
  2. Chop the rhubarb into 3cm pieces, halving any thicker pieces lengthways and toss with the sugar and cornflour. Add the rhubarb to the prepared dish. Alternatively you can leave the rhubarb to stand for 10-15 min before draining it and added to the prepared dish.
  3. To make the crumble, cube the butter and toss with the flour. Cut into the flour with a cutlery knife until the butter is in small pieces. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs with a few larger pieces of butter. Stir in the sugar and the oats.
  4. Tip the crumble mixture over the fruit without pressing down. Place on a baking tray to catch any drips, and bake for 35 to 40 minutes, or until golden and bubbling.
  5. Serve Rhubarb Crumble with hot vanilla custard, cream or ice cream.

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